The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use. Bender's Dictionary of Nutrition and Food Technology meets this need by providing succinct, authoritative definitions of over 6,100 terms in nutrition and food technology, as well as nutrient composition data for 340 foods and an appendix on nutrient intake and other useful data.
The eighth edition joins its predecessors, each bestseller in their own right, as an essential reference book for anyone interested in nutrition, dietetics, food science, and food technology. The first edition was published 40 years ago and contained 2,000 entries. This edition includes more than 5,000 succinct authoritative definitions. Anyone involved in the study of nutrition and food technology will inevitably find articles and lectures that cross the boundaries of individual subjects and use unfamiliar terminology and jargon. It is the most comprehensive and up-to-date desk-top reference available for those who need to know about nutrition and food technology.
Author(s): Christine Williams, Judith Buttriss
Series: Woodhead Publishing in Food Science, Technology and Nutrition
Edition: 1
Publisher: CRC Press
Year: 2006
Language: English
Pages: 550
1845690516......Page 1
Contents......Page 6
Preface......Page 7
A note on food composition......Page 9
List of figures......Page 10
A......Page 12
B......Page 56
C......Page 93
D......Page 155
E......Page 173
F......Page 192
G......Page 216
H......Page 238
I......Page 260
J......Page 272
K......Page 274
L......Page 282
M......Page 301
N......Page 335
O......Page 350
P......Page 362
Q......Page 410
R......Page 413
S......Page 429
T......Page 473
U......Page 496
V......Page 499
W......Page 515
X......Page 527
Y......Page 528
Z......Page 530
Appendix:......Page 534
Table 1 Units of physical quantities and multiples and submultiples of units......Page 536
Table 2 Labelling reference values for foods......Page 537
Table 3 US/Canadian recommended dietary allowances and acceptable intakes, 1997–2001......Page 538
Table 4 EU population reference intakes of nutrients, 1993......Page 539
Table 5 UK reference nutrient intakes, 1991......Page 540
Table 6 Recommended nutrient intakes for vitamins, FAO 2001......Page 541
Table 7 Food additives permitted in the EU......Page 542
Table 8 Fatty acid nomenclature......Page 550